Ingredients
- 2 tablespoons of vegetable oil
- 1 pound of skinless, boneless chicken breast halves, sliced into 1/2 inch pieces
- 2 carrots, thinly sliced into julienne strips
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 4 shallots, finely chopped
- 1 bell pepper, cut into slender strips
- 1 can (20 ounces) of pineapple chunks packed in natural juice, with the liquid drained and set aside
- ½ cup of water
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of white vinegar
- ½ teaspoon of red pepper flakes
Step 1
Begin by heating the oil in a spacious wok or a large skillet over medium-high heat. Sauté the chicken and carrots in the sizzling oil until the chicken is cooked through and the carrots are tender, typically taking around 5 minutes. Introduce the garlic and ginger into the mix and let them infuse for another minute. Next, toss in the shallots and bell pepper, giving them a quick sauté for an additional minute.
Step 2
In a separate bowl, combine 3 tablespoons of the juice from the canned pineapple chunks with the pineapple itself, water, soy sauce, cornstarch, vinegar, and a sprinkle of pepper flakes. Pour this flavorful concoction into the chicken and vegetable blend. Let it simmer until the sauce reaches a desired thickness, stirring constantly to ensure even distribution of flavors.
Extra Tips & Suggestions
- 1. Utilize airtight containers to preserve the moist tenderness of the golden glazed chicken.
- 2. Store the chicken in the refrigerator to maintain its freshness and prevent spoilage.
- 3. Consider reheating the chicken in a skillet for a crispy texture reminiscent of freshly cooked chicken.
